Turmeric & Fennel Grilled Chicken (Ayam Percik Utara)
Get ready to cook
1. To make the marinade, mix Malay Curry Paste with coconut milk. Score the chicken thighs with a sharp knife. Rub the mixture all over the chicken and marinate overnight.
2. Pre-heat a fan oven to 180°C. Grill chicken for 30-40 mins or until golden and cooked.
3. Garnish and serve.
300g Malay Curry Paste
100g tinned coconut milk
20 boneless chicken thigh fillets
10 lime wedges to garnish
About this dish
Malay Curry Paste
Serve with white rice.